Roasted Cauliflower

The best cauliflower, yet.

This is my new way in enjoying cauliflower!

Period.

Roasted to perfection, with a crisp, savory coating – zippy and tangy from the Creole spices and lemon, this is one snappy side dish that will be making a comeback in my kitchen many times. A great way to enjoy cauliflower.

Hope you try it as I think you will like it too.  Enjoy!

Roasted Cauliflower
serves 4

1 head of cauliflower, cut into florets
1/2 teaspoon minced garlic
1 teaspoon sea salt
1 tablespoon salt-free Creole seasoning
1 tablespoon cornstarch
1/4 cup olive oil

Preheat oven to 425 degrees F.

Whisk the garlic, salt, Creole seasoning, cornstarch with the oil in a medium bowl.

Wash the cauliflower with cold water and toss thoroughly with the seasoning mixture.

Arrange florets on a baking pan and roast for 8 minutes. Turn the florets over and roast for 7 minutes.

Turn the oven to broil and cook for 3 minutes. Turn the florets over and cook for 2 minutes. Remove to a serving dish or individual servers.

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